When I’m short on time I often reach for this recipe for skillet steak and corn. It’s delicious, easy to prepare, and uses ingredients that are readily available in my pantry. I found the original recipe in Taste of Home magazine, but I’ve made a few changes over the years. Here are the ingredients you’ll need to make skillet steak and corn:

1 lb. skirt steak cut into strips
1 medium onion, cut into wedges
2-3 garlic cloves, minced
1/2 teaspoon dried thyme leaves
2 tablespoons oil
1 cup beef broth
1/3 cup red wine (I used merlot)
1 can (14 oz.) diced tomatoes
1 can (15 oz.) whole kernel corn, drained
Hot cooked rice

In a skillet brown the steak, onions, garlic, and thyme in oil. Add the beef broth and wine; simmer for 10 minutes, or until the liquid has evaporated. Stir in tomatoes; cover and simmer for 15 minutes longer. Add corn; heat through. Serve over hot cooked rice.